Sunday, January 1, 2012

Mango Mousse Cake

This is my anniversary cake....which was a couple of days ago. I'm providing a very quick and dirty recipe. Please e-mail me if you have more questions.

Three layers of plain genoise cake, sprayed with simple syrup to keep it moist, topped with chopped strawberries and then layers of mango mousse. For the finishing touch mango miroir glaze is poured on top to give a shiny smooth texture. :)

Genoise Cake
3 Eggs
3 Egg yolks
Pinch of salt
3/4 cup Sugar
1 teaspoon Vanilla
1/2 cup Cake flour
1/4 cup Corn starch

First heat the eggs and sugar on a double boiler till  the sugar dissolves completely. Beat till the mixture doubles in volume and is light and fluffy. Bake in a 9 inch pan at 350 degrees for 25 min or till a knife inserted inside comes out clean. Slice the cake into two layers.

Mango Mousse

1/4 cup Water
2-1/2 teaspoon Gelatin powder
2-1/2 cup Mango puree
1/2 cup Sugar
1 cup Chilled cream

Sprinkle gelatin powder on water and let it rest for 5 minutes. In the meanwhile heat mango puree and sugar over medium heat. After the mixture comes to a boil remove form flame and add in the gelatin. Stir till the gelatin dissolves. Let this cool for 20 minutes. While the mixture is cooling down whip up the cream till it starts to hold its shape. Now gently fold in the mango mixture a little at a time so as not to deflate the whipped cream too much. Keep in the fridge till ready to be used.

Assembling the Cake

Place a layer of cake in a springform pan. Sprinkle chopped strawberries on top. and pour in a 2 inch layer of mousse. Top of the mousse with the second layer of cake. Top of with more chopped berries and another layer of mousse. Place in the fridge for at least 4 hours or over night so that the mousse sets up.

Miroir Glaze

7 ounce Mango juice/ pulp
2-1/2 teaspoon Gelatin
2 ounce water

Soften the gelatin by sprinkling on top of water and let it rest for 5 minutes. Heat the juice till it boils. Remove from heat and add in the gelatin. Wait till this cools down a little. And pour on top of the assembled cake. Chill for a few more hours and your cake is done.

This was the 9 inch cake. The hearts are made with white chocolate.

Same cake, smaller size.

And a bird's eye view for your viewing pleasure.


  1. What a lovely romantic dessert with a bright touch. I like the white sauce hearts.

  2. LOvely! Looks so delicate and smooth...Cute presentation too. I hope I can make it look like what you have in the pictures when I try this recipe at home. Thanks for sharing!

  3. if i were to use a gelatin substitute, what changes should i make in the recipe? and is there a specific substitute that works better for this recipe?

  4. Hmm...the best gelatin substitute that I can think of is agar agar, which is derived from sea weed(hence vegetarian friendly). You can find it in powdered, flakes or bar form in Asian grocery stores. I haven't had a chance to use it yet but I know people who have. And they recommend using the same amount of powdered agar agar in place of gelatin. It might be hard to dissolve completely though and I would recommend straining after you've mixed it in.

    Hope this helps. :)

  5. ehmmm DELICIUS, This recipe I was looking for , permission to try the recipe Greetings from Indonesian foodie Blogger ^_^

  6. I just tried this recipe. Total failure. :( I used agar instead of gelatin....which is not why it didn't work. By the time I had the mango puree heated, the agar already absorbed all of the standing water, and became a solid. It would be better to do the agar right when your puree boils, and you take it off the heat. It doesn't need to be boiling hot for the agar/gelatin mixture to dissolve. The glaze didn't work for me, either. I will give this another try another day. I don't fee so great with this failure tonight. Hopefully, I will be more successful next time.